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Journal of Environmental Biology

pISSN: 0254-8704 ; eISSN: 2394-0379 ; CODEN: JEBIDP

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    Abstract - Issue Sep 2021, 42 (5)                                     Back

nstantaneous and historical temperature effects on a-pinene

Differential effects of postharvest application of ethylene inhibitors on guava stored under ambient conditions


A.J. Sachin1*, D.V. Sudhakar Rao2, K. Ranjitha2, C. Vasugi3, C.K. Narayana2 and K. Ravishankar4 

1Division of Postharvest Technology & Agricultural Engineering, ICAR- IARI outreach programme centre ICAR-IIHR, Bangalore-560 089, India

2Division of Postharvest Technology & Agricultural Engineering, ICAR- Indian Institute of Horticultural Research, Bangalore- 560 089, India

3Division of Fruit Crops, ICAR- Indian Institute of Horticultural Research, Bangalore-560 089, India

4Division of Basic Sciences, ICAR- Indian Institute of Horticultural Research, Bangalore-560 089, India


*Corresponding Author Email :


Received: 02.11.2020                                                                          Revised: 20.02.2021                                                             Accepted: 15.04.2021




Aim: To assess the efficiency of ethylene synthesis and action inhibitors on postharvest shelf life of guava fruits under ambient conditions.

Methodology: Mature green guava fruits (P. guajava L. cv. Arka Mridula) were harvested and treated with ethylene inhibitors. Various physiological, physical and nutritional changes of the treated fruits in comparison with untreated ones were monitored during ambient temperature storage. Multivariate analysis approach was used for interpreting the data on quality changes during storage.

Results: Significant positive correlation (p<0.01) was observed among rates of ethylene production, respiration, ripening and Hunter’s a* value. Biplot from principal component analysis of eleven parameters showed that 1-MCP (500 ppb) treated fruits were grouped together with freshly harvested fruits throughout storage period, and proved superior over other treatments in delaying ripening and quality maintenance. Seven days stored 3.0 mM Salicylic acid and 1.5 mM Sodium nitroprusside treated fruits were grouped together with 5 days stored control fruits, suggesting their effectiveness in extending the shelf life by additional two days.      

Interpretation: Postharvest application of 1-MCP on guava fruits can extend the shelf life by four days when compared with control. Even PCA indicated that the study of major ripening attributes (L*, a*, b*, Hue, texture, acidity, ethylene rate and respiration rate) was quite sufficient to know the ripening status of the fruits.

Key words: Ethylene inhibitors, Guava, Principal component analysis, Ripening rate, Surface color




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